Italian Vegetable Dishes Recipes - Fennel and Tomato Bake (Finocchio e Pomodori al Forno) Recipe

• 900 g/2 lb potatoes, thinly sliced

• 1 fennel bulb with fronds

• 3 tomatoes, skinned and chopped

• 1 garlic clove, crushed

• 150 ml/2/3 cup vegetable or chicken stock

• Salt and freshly ground black pepper

Method:

1. Cook the sliced potatoes in boiling water for 3 minutes. Thinly slice the fennel and add to the water.

2. Continue cooking for 2 minutes and drain well. Blend the tomatoes, garlic, stock and seasoning together.

3. Layer the blanched vegetables in a large shallow dish and pour over the stock mixture. Cover with foil.

4. Cook in a preheated oven at 180°C/350°F/gas mark 4 for 1 1/2 hours. Remove the foil and garnish with the fennel fronds.